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Air fryer chicken costoletta on a white plate, drizzled with lemon cream sauce and topped with chopped parsley

Air Fryer Chicken Costoletta (Cheesecake Factory Copycat)

5 from 2 votes
Author: Laurie Fleming
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 Servings

Description

Crispy Air Fryer Chicken Costoletta — a Cheesecake Factory copycat with a lemon-parmesan panko crust and creamy lemon sauce. The toasted panko trick is what makes the air fryer version actually work.

Ingredients 

For the chicken

  • 2 large boneless skinless chicken breasts, about 1 1/2 pounds, cut into 4 cutlets
  • 1 1/2 cups panko breadcrumbs
  • 2 tablespoons avocado oil
  • 1 lemon, zested (reserve the lemon for juicing)
  • 1/3 cup finely grated parmesan cheese
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, beaten with 1 tablespoon water
  • Avocado oil spray, for the basket and cutlets

For the lemon cream sauce

  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 3/4 cup heavy cream
  • 1/2 cup chicken broth
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and black pepper, to taste

Instructions

  • Toast the panko. Add the panko and avocado oil to a dry skillet over medium heat. Stir constantly for 3–5 minutes until evenly golden brown. Transfer immediately to a plate and spread out. Cool completely.
  • Once cool, stir the lemon zest and parmesan into the toasted panko. Do not add these while the crumbs are hot.
  • Prep the chicken. Pat dry with paper towels. Slice each breast horizontally into 2 thin cutlets. Pound between plastic wrap to an even 1/2-inch thickness. Season both sides with salt and pepper.
  • Breading station. Bowl one: flour, garlic powder, onion powder, salt, pepper. Bowl two: beaten eggs and water. Bowl three: the toasted panko mixture.
  • Dredge each cutlet in flour (shake off the excess), dip in egg (let it drip), then press firmly into the panko on both sides. Press — don't sprinkle.
  • Rest the breaded cutlets on a rack for 10 minutes.
  • Air fry. Preheat to 380°F. Spray the basket. Add the cutlets in a single layer without touching — work in batches if needed. Spray the tops. Air fry 5 minutes, flip, spray again, and cook 3–4 minutes more, until the internal temperature reaches 165°F.
  • Make the sauce. While the chicken cooks, melt the butter over medium heat. Add the garlic and cook 1 minute. Whisk in the flour and cook 1 minute. Slowly whisk in the cream and broth. Simmer 3–4 minutes until thickened.
  • Remove the sauce from the heat, then whisk in the lemon juice and Dijon. Season with salt and pepper.
  • Plate the chicken, spoon the sauce over the top, and serve immediately.

Equipment

Notes

  • Toasting the panko is what makes this work in an air fryer. Untoasted panko needs hot oil to brown and will come out pale.
  • Add the lemon juice off the heat or the cream will break.
  • Store chicken and sauce separately. Reheat chicken in the air fryer at 350°F for 3–4 minutes.

Nutrition

Serving: 1ServingCalories: 563kcalCarbohydrates: 36gProtein: 25gFat: 36gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 190mgSodium: 1158mgPotassium: 426mgFiber: 2gSugar: 4gVitamin A: 1041IUVitamin C: 20mgCalcium: 204mgIron: 3mg